Confetti Spaghetti Squash Salad
1 noodle-ful spaghetti squash
1/2 red pepper | tiny cubes
1/2 yellow pepper | tiny cubes
1/2 head of plush cauliflower | itty bittyly chopped
1/4 head violet cabbage
1/2 rouge onion
1 shaved zucchini | shaved post removing skin
3 full luscious carrots | shaved
8 slivered cherry tomatoes
2 cups of your favourite marinara sauce
1/4 cups of goats cheese | optional but highly recommended!
1 tbsp coconut oil
cookie tray full of filtered water
Method Of Love
Preheat oven to 350°F.
Fill cookie sheet with a layer of fresh filtered water and set aside for a sec.
Cut the noodle-ful spaghetti squash down the center [length wise]. Spoon out the pumpkin-like guts of the squash [separating the seeds from the guts with patient love if you so desire to roast them].
Place the two boobs of squash face down into the layer of aqua on the cookie sheet. Insert the tray of boobs into the oven for up to 40 minutes. [Oven time is determined by pressing a spoon onto the shell of the cooking squash. When it dents, it is ready to be removed from the oven].
While the squash is'a cookin, chop and shave all of your gorgeous vegetables. Once the nutrients are confetti-fied, trickle them into a large skillet with coconut oil on medium-high heat. I like to start the skillet of confetti with my rouge onion and carrot shavings AND I always end by tossing in the goats cheese, to coat the vegetable confetti.
During the colourful vegetables sizzle time, pour your favourite marinara sauce into its own hot bed on low-medium heat.
When the squash boobs have been confirmed cooked, pull the tray out and carefully, with oven mitts, use a fork to scrap out each squash boob into your most cozy serving bowl = instant noodles.
Fuse together the goat cheese coated vegetable confetti and your heated favourite marinara sauce into the noodle-ful squash bowl.
Mix. Pray. SMILE.